Soft crust from Dutch oven?
I’ve had some experience with bread in the past and done OK with it, mostly from the BREAD ALONE book. I was recently given a copy of FWSY and decided to try Ken’s methodology with the Dutch ovens. I followed the recipes religiously and while the bread tastes great I find the crust too thin and flexible for my taste, almost like a tough outer skin. I properly cooled my loaves on racks but after several attempts always the same result, any advice?